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Gingerbread Cottage Cheese Breakfast Muffins

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These Gingerbread Cottage Cheese Breakfast Muffins are protein-packed, warmly spiced, and subtly sweet. A cozy, nourishing way to enjoy festive flavors, ideal for quick breakfasts or wholesome snacks.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1 cup full-fat cottage cheese
  • 1/3 cup brown sugar or maple syrup
  • 2 tbsp molasses
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened applesauce or mashed banana
  • 1/4 cup olive oil or melted coconut oil

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease it well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
  3. In another bowl, blend eggs, cottage cheese, brown sugar or maple syrup, molasses, vanilla, applesauce, and oil until smooth.
  4. Gently fold the wet ingredients into the dry ingredients, mixing until just combined—do not overmix.
  5. Spoon batter into muffin cups, filling each about ¾ full.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add mini chocolate chips, chopped nuts, or dried cranberries for variety.
  • Top with oats or turbinado sugar for extra texture before baking.
  • Use plant-based yogurt instead of cottage cheese for a dairy-free option.
  • Blend the wet ingredients for a smoother muffin texture.
  • Great for kids and lunchboxes—mildly sweet and nutrient-rich.

Nutrition

Find it online: https://cookedbymaya.com/gingerbread-cottage-cheese-breakfast-muffins/